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Wafers Filled with Cream

Beat together one-fourth pound of powdered vanilla sugar and the whites of three eggs until frothy. Dry well one-half pound of flour and pass it through a fine sieve. Blanch, peel and chop one pound of sweet almonds and mix them together with the flour into the beaten eggs, adding gradually two more beaten eggs and a small pinch of salt. When the paste is quite smooth (it should be liquid), bake a little of it in the oven to test its consistency Wax and sprinkle with flour some baking-sheets, spread thin layers of the above mixture over them and bake in a moderate oven. When done divide the wafers into four-inch squares and roll them into the shape of cornets. Have in readiness a decorated gum-paste stand with a small support in the center with two round shelves jutting out a little above each other. Fix the stand on a round glass dish, place nine of the cornets side by side round the lower shelf, six round the second shelf and stand a vase of sweets on the top; use sugar icing to make the cornets adhere to the stand. Flavor one pint or more of thick cream with a little vanilla and whip it to a thick froth; then fill the cornets with the cream and garnish round the base of the stand with macaroons and candied fruits and round the bottom of the lower shelf with candied flowers. Serve as soon as prepared.